Discover the essence of fall with this delicious pumpkin bread recipe. Moist, flavorful, and spiced just right, this bread is perfect for breakfast, snacks, or dessert. With just a few simple ingredients, you’ll create a loaf that brings warmth and comfort to your home. Get ready to impress your family and friends with this irresistible treat!
Ingredients
– 1 cup pumpkin puree
– 1/2 cup vegetable oil
– 1 cup sugar
– 2 large eggs
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/2 cup chopped nuts (optional)
Servings and Cooking Time
This recipe yields 1 loaf (approximately 10 slices) and requires 15 minutes of prep time and 60 minutes of baking time.
Nutritional Value
For one serving (1 slice), the nutritional breakdown is approximately: 150 calories, 7g fat, 20g carbohydrates, 2g protein, and 1g fiber.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan.
- In a large mixing bowl, combine pumpkin puree, oil, and sugar.
- Add eggs one at a time, mixing thoroughly after each addition.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- Gradually add the dry mixture to the wet ingredients, stirring until combined.
- If desired, fold in chopped nuts.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Alternative Ingredients
You can substitute vegetable oil with melted coconut oil for a different flavor. Additionally, use whole wheat flour instead of all-purpose flour for a healthier option. Maple syrup can replace sugar for a natural sweetness.
Serving and Pairings
Pumpkin bread pairs beautifully with cream cheese or butter spread on top. It can also be served alongside a warm cup of chai or coffee for a cozy treat.
Storage and Reheating
Store the cooled pumpkin bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 3 months. To reheat, simply slice and warm in the microwave or toaster.
Cooking Mistakes
- Overmixing the batter can lead to dense bread.
- Using old baking soda can prevent proper rising.
- Not measuring pumpkin puree accurately can affect moisture levels.
- Skipping the cooling time can result in a soggy loaf.
- Not greasing the pan can cause sticking.
Helpful Tips
- Use fresh pumpkin puree for the best flavor.
- Chill the loaf before slicing for cleaner cuts.
- Try adding chocolate chips for a sweet twist.
- Experiment with spices like cardamom for extra warmth.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree is a great option and saves time. Just ensure it is 100% pumpkin with no added spices or sugars.
How do I know when the pumpkin bread is done?
The bread is done when a toothpick inserted into the center comes out clean, and the edges are lightly browned.
Can I make this gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend, and add a binding agent like xanthan gum.
How should I store leftover pumpkin bread?
Store leftover bread in an airtight container at room temperature for up to three days, or freeze for longer storage.
Can I add chocolate chips to the recipe?
Yes, chocolate chips make a delicious addition. Fold them into the batter before baking for a sweet twist!
Conclusion
Enjoy the warm, comforting flavors of this pumpkin bread recipe any time of year. Whether served plain or dressed up with toppings, it’s sure to please and bring a taste of autumn to your table.
Pumpkin Bread Recipe
Ingredients
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup chopped nuts optional
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan.
- In a large mixing bowl, combine pumpkin puree, oil, and sugar.
- Add eggs one at a time, mixing thoroughly after each addition.
- In another bowl, whisk together flour, baking soda, baking powder, salt, and spices.
- Gradually add the dry mixture to the wet ingredients, stirring until combined.
- If desired, fold in chopped nuts.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
